Vegetable Root osolocal2u | Horseradish (Each)

Description/Taste:
Horseradish is a root vegetable, often long and tapered, with a rough, brown outer skin. Beneath the surface lies a crisp, white flesh known for its pungent and spicy flavour. When freshly grated or crushed, horseradish releases isothiocyanate, a compound responsible for its strong, sinus-clearing heat. Over time or when exposed to heat, the intensity diminishes, giving way to a more earthy and mild profile.

Seasons/Availability:
In the UK, horseradish is typically harvested in late autumn. However, due to its ability to store well, it can be available year-round. While a fair amount of horseradish consumed in the UK is locally grown, there are imports from other European countries to ensure consistent supply.

Uses & Flavour Pairings:
Horseradish is most famously used as a condiment, often ground into a creamy sauce, which pairs particularly well with roast beef and other meats. It's also a common ingredient in cocktail sauces, dressings, and spreads. The root can be grated into salads, mashed potatoes, or casseroles to add a kick of heat. Its robust flavour pairs well with vinegar, cream, mustard, and beetroot, among other ingredients.

History:
Horseradish has ancient roots, with historical records suggesting its use in Europe and western Asia for millennia. It was traditionally used for its medicinal properties before gaining popularity as a condiment. In the UK, horseradish sauce has long been a classic accompaniment to roast beef, and the root itself has been cultivated for centuries.